20-Minute Lemon Parmesan Pastina (Easy Acini di Pepe)
5.0 (4 ratings)
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- Total time
- 20 min
- Serves
- 2
- Cuisine
- Italian
Ingredients
- 1 drizzle olive oil
- 1 cup acini di pepe
- 2 lemon zest
- salt (to taste)
- 3.5-4.5 cups stock (broth, or water (warmed))
- 1/2 lemon (juiced)
- 1 cup Parmigiano-Reggiano (grated + more for topping)
- 4 tbsp unsalted butter
- black pepper (to taste)
Steps
- 1
Toast the Pasta: Heat olive oil in a pan. Add acini di pepe. Toast for 2-3 minutes until golden.
- 2
Simmer: Stir in the lemon zest and stock (or water), adding liquid one cup at a time. If using water, season with a pinch of salt. Simmer until pasta is al dente and retains a brothy consistency.
- 3
The Sauce: Squeeze juice from half a lemon into the pan. Stir in grated parmigiano reggiano. Cook while mixing for 1 minute. Remove from heat. Add butter. Mix vigorously until emulsified into the pasta water.
- 4
Serve: On a small plate, combine lemon zest from 1 lemon with salt and then mix into the Pastina. Top with more parmigiano reggiano, black pepper, and that is it.
Source: foodmymuse.com·Own this recipe or photo? Request removal